Guest Chef Anita Dukeman shares a Fall crisp and cool salad. Anita is hosting a Kitchen Basic for Teens Workshop Saturday, Nov. 12th click here for all the details.
Chopped Autumn Salad with Maple Vinaigrette
Ingredients
6 cups chopped lettuce/greens (romaine, iceberg, spinach—your choice)
3-4 slices bacon, cooked crisp and crumbled
1 pear, chopped into small dice
1 apple, chopped into small dice (I use Honeycrisp or Granny Smith)
⅛-¼ cup chopped red onion (optional and to taste)
¼ cup candied pecans or roasted pecans, chopped
¼ cup dried cherries or cranberries
¼ cup pomegranate seeds (optional)
¼ cup crumbled feta cheese (crumbled blue cheese or goat cheese also works)
¼ cup Maple Vinaigrette (can use or more or less to taste)
Directions
COMBINE lettuce/greens, bacon, pear, apple, pecans, dried cherries or cranberries, pomegranate seeds, chopped red onion, and cheese into a very large bowl. ADD vinaigrette to taste. TOSS salad until all of the lettuce is lightly covered. SERVE.
Maple Vinaigrette
Ingredients
⅓ cup cider vinegar
3 Tablespoons pure maple syrup
1 Tablespoon Dijon mustard
⅔ cup olive oil
salt and pepper to taste (start with ¼ teaspoon each)
Directions
COMBINE cider vinegar, maple syrup and Dijon mustard in a medium bowl. SLOWLY whisk in oil until completely blended. ADD salt and pepper to taste. COVER and REFRIGERATE.
A little added grilled or roasted chicken to this salad will make this a full meal.
